Quinoa Falafel with Red Cabbage Slaw

Name: Quinoa Falafel with Red Cabbage Slaw
Yield: Serves 4
Ingredients: 5 ml/1 tsp fresh coriander (cilantro), finely chopped; 150 g/5 oz/scant ⅔ cup natural (plain) yogurt; 5 ml/1 tsp ground coriander; 10 ml/2 tsp ground coriander; 225 g/8 oz/1½ cups cooked pearl quinoa; salt and ground black pepper, to taste; 45 ml/3 tbsp rapeseed (canola) oil; 4 cloves garlic, crushed; 45 ml/3 tbsp quinoa flour, for shaping; 4 warmed pitta breads, sliced up the edge, to serve; 50 g/2 oz/⅓ cup very finely sliced red cabbage; 250 g/9 oz/1 cup canned chickpeas (drained weight); 50 g/2 oz/⅓ cup peeled and grated carrot; a good handful of fresh coriander (cilantro), finely chopped; 10 ml/2 tsp ground cumin; 2 spring onions (scallions), finely sliced; 1 medium onion, finely diced; 5 ml/1 tsp tomato purée (paste); 60 ml/4 tbsp crème fraîche; 15 ml/1 tbsp Tabasco sauce; 25 g/1 oz/¼ cup quinoa flour; 1 clove garlic, crushed; 30 ml/2 tbsp crème fraîche

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Quinoa Cookbook

By Penny Doyle

Published 2013

About

Falafel originated in Egypt and evolved as street food in the Middle East, served with salad and tahini in pitta bread, or served as part of a mezze. They are most often made with broad beans, or chickpeas, but here quinoa makes a tasty and effective addition. The crunchy slaw and herby dressing complement the spicy falafel perfectly.

Ingredients

For the falafel

250 g/9 oz/1 cup canned chickpeas (drained weight)
2

Starter
Vegetarian
Spicy

Method

First make the falafel mixture. Place the chickpeas, cooked pearl quinoa, quinoa flour, onion, coriander, garlic, crème fraîche, cumin, ground coriander and Tabasco sauce in a food processor.
Season well with salt and pepper and gradually pulse until the mixture is blended, but not completely smooth.
If preparing by hand, in a large bowl, break up the